Link Lab Available at PCC Natural Markets

 Posted on May 11, 2012
by admin

Today is a big day for Link Lab Artisan Meats.

Starting this morning, PCC Natural Markets (Fremont and Green Lake stores) will be selling sausage in their fresh and frozen meat sections. We’re starting at the Fremont and Green Lake stores, but if things go well, I hope to see our product sold at more of the 9 area stores. If you shop at the Fremont or Green Lake PCC, please show your support for Link Lab and for PCC’s decision to carry our product. Buy a package of sausage, and be sure to thank any store employee  for supporting Link Lab and other local food producers.

[David with meat department's Carole at the first Link Lab delivery to PCC Natural Markets ]

If your neighborhood PCC does not carry Link Lab products yet, be sure to take a minute and tell the folks behind the meat/seafood counter that you’d like to see our sausage available on the shelf. PCC is a great business, and they take a lot of initiative to satisfy their customers. Give them feedback, and I’m confident that they will respond.

Thank you again for all the support over this  first year of business. Our mission of helping “responsible carnivores support amazing local farmers….through sausage” is becoming very real. I’m proud to be involved, and I thank you all for your enthusiastic feedback.

Enjoy your sausage!

David

Super-Model and Future Sausage Lover

 Posted on April 1, 2012
by admin

We are winning the ever-competitive battle to dominate the 6-12 month old demographic of sausage customers. Thank you Matthew  (and your parents’) for your support of Link Lab!

Puget Sound Food Network Interviews with Link Lab

 Posted on January 31, 2012
by admin

Here’s a link to a very nice PSFN interview with David, digging a bit deeper and sharing more of the background behind Link Lab Artisan Meats.

The Local Dish

 Posted on January 9, 2012
by admin

A big thanks to Laura Brewer from The Local Dish for putting together such a nice article about Link Lab.  http://www.thelocaldish.com/seattle/find-it-seattle/seattle-carnivores-eat-up-link-lab-sausagesausage.html

Rocking the Onesie

 Posted on January 3, 2012
by admin

Thank you Celeste and Benjamin for sporting your Link Lab Onesies. It is great to get this market penetration in the Bay Area. Your chubby arms and legs look appropriately sausage-like.

 

Celeste (San Francisco, CA)

Benjamin (Seattle, WA)

Happy New Year!

 Posted on January 2, 2012
by admin

Happy New Year Link Lab Friends!

As we dive into 2012, it is fun to look back at this first year of business producing (and selling) sausage. I want to thank you again for so much support and enthusiasm around Link Lab Artisan Meats. I thought I had a good idea (connect responsible meat eaters with great local farmers….through sausage), and I was confident that my sausage recipes were strong, but I had no idea that so many people would embrace this boutique and rather nontraditional business so quickly.
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Here are a few highlights from Link Lab’s first year of business.
  • 3500 lbs of meat cut, ground, and sold as sausage during 2011
  • 8 Northwest farmers have provided beautiful responsibly raised local meat. I hope to continue meeting new farmers and using more great local meat.
  • 19 sausage labels are approved by the USDA. That took some patience.
  • More than 25 restaurants, retail shops, and farmers have sold our product to their customers. Many of these businesses continue to place weekly orders!
  • USDA inspectors have provided compliments, corrections, an positive involvement helping me keep things safe and WELL DOCUMENTED. (Who doesn’t love a good paper trail.)
  • We’ve had production weeks as simple as 25 lbs and as busy as 325 lbs.
  • 9 beautifully written articles published about Link Lab.  http://linklabartisanmeats.com/category/news
  • I paid all of my bills and still enjoy making sausage.
  • My wife and kids still like me.
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Next steps:
  • More……local-farm-partners, restaurants, retail shops, and production pounds per week
  • No change to the small-batch, hand-mixed, exquisite sausage quality that is the foundation of Link Lab Artisan Meats products.
  • And if everything goes as planned, we will add Link Lab Bacon into the product lineup in 2012.
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Work hard, stay healthy, and eat well in this new year.
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All the best,
David

 

Sunset Magazine’s December 2011 article about Link Lab

 Posted on December 13, 2011
by admin

Nice!

 

Spenser Magazine article on Link Lab

 Posted on November 22, 2011
by admin

Thank you to everyone involved in the creation of Spenser Magazine. There is a wonderful article about Link Lab in this very first issue (p23). Really a beautifully done publication, and it is exciting to be part of the launch of an amazing new culinary publication. Please enjoy the article and let these guys know what a great job they’ve done.

http://www.spensermag.com/spensermag-current-issue.html

Link Lab Hits the Old-Time Music Scene

 Posted on October 18, 2011
by admin

Special thanks to Jere Canote for amazing craftsmanship on this mother-of-pearl inlay on the banjo.

 

Seattle Magazine Article

 Posted on
by admin

The October issue of Seattle Magazine has a nice “Meet the Producer”  article about Link Lab Artisan Meats and David’s unique work setup. It is available at most grocery stores and news stands in the State of Washington Grab a copy next time you’re paying for groceries, or check it out online here http://seattlemag.com/article/dining/local-producers/link-lab-meat-lovers-dream-come-true